Chicken confit at home
Description
The recipe won't take much time. "Confit" meat is a creation of French chefs. When prepared this way, meat turns out tender, juicy, and extremely delicious! Traditionally, the meat is first cured with salt and then slowly cooked for a long time under a thick layer of fat. We'll slightly deviate from this old French technique and cook chicken in its own fat (you can substitute with vegetable oil), adding garlic and spices that will infuse the tender chicken meat with a unique flavor and aroma. The prepared chicken can be served with any side dish, added to soups, or included in vegetable stews. I highly recommend you try this delicious treat and make chicken confit at home. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the chicken, pat dry, and cut into pieces.
- 3
Step 3
Add salt, ground pepper, rosemary, two crumbled bay leaves, and 5 crushed garlic cloves.
- 4
Step 4
Mix well, rubbing the salt and spices into the meat with your hands, cover the bowl with plastic wrap, and refrigerate for 24 hours.
- 5
Step 5
After 24 hours, shake off the excess salt and spices from the chicken and place it in a heatproof dish.
- 6
Step 6
Pour the meat with melted chicken fat. If you don't have fat, use any odorless vegetable oil. Add garlic sliced into petals, bay leaves crumbled by hand, and whole peppercorns. Place the dish in an oven preheated to 120 degrees and cook for 4 hours.
- 7
Step 7
By this time, the meat will become juicy and tender, easily separating from the bone, with a crispy crust on top. Homemade chicken confit is ready.
- 8
Step 8
Chicken confit can be served with boiled potatoes or any other side dish of your choice. This dish can be stored for a long time. To do so, place the leftover chicken into a clean glass jar and pour hot fat over it. Let it cool, then store in the refrigerator. Confit can be kept for up to 1 month.